📝 About This Recipe
This majestic dish is a cornerstone of Levantine celebratory feasts, featuring a whole roasted chicken stuffed with earthy, fire-roasted green wheat known as freekeh. The ancient grain offers a distinctively smoky flavor and a satisfyingly chewy texture that absorbs the rich juices of the chicken as it roasts. Infused with warm spices like cinnamon and allspice, and studded with toasted pine nuts, this meal is a masterpiece of rustic elegance and deep, complex aromas.
🥗 Ingredients
The Freekeh Stuffing
- 1.5 cups Cracked Freekeh (thoroughly rinsed and drained)
- 2.5 cups Chicken Broth (hot)
- 1 Yellow Onion (finely diced)
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Allspice
- 2 tablespoons Extra Virgin Olive Oil
- 1/4 cup Pine Nuts (toasted)
The Chicken & Rub
- 3.5-4 lbs Whole Roasting Chicken (giblets removed, patted dry)
- 3 tablespoons Unsalted Butter (softened)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 3 cloves Garlic (minced into a paste)
- 1 teaspoon Smoked Paprika
- 2 teaspoons Kosher Salt (divided)
- 1 teaspoon Black Pepper (freshly cracked)
For the Pan & Garnish
- 2 Carrots (cut into thick chunks)
- 1/4 cup Fresh Parsley (roughly chopped for garnish)
- 2 tablespoons Pomegranate Arils (optional garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Rinse the freekeh in a fine-mesh sieve under cold running water until the water runs clear, then drain well.
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2
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Sauté the diced onions until translucent and slightly golden, about 5-7 minutes.
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3
Add the rinsed freekeh to the onions. Stir for 2-3 minutes to toast the grain slightly, which enhances its natural smokiness. Stir in the cinnamon, allspice, 1 teaspoon of salt, and pepper.
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4
Pour in the hot chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes. The freekeh should be 'al dente' (slightly firm) as it will finish cooking inside the chicken. Remove from heat and stir in the toasted pine nuts.
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5
While the freekeh cools slightly, prepare the chicken rub. In a small bowl, mix the softened butter, minced garlic, lemon juice, smoked paprika, and the remaining salt and pepper until a smooth paste forms.
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6
Pat the chicken very dry with paper towels. Carefully loosen the skin over the breast using your fingers, being careful not to tear it. Spread half of the butter mixture directly onto the meat under the skin.
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7
Loosely stuff the cavity of the chicken with the prepared freekeh mixture. Do not pack it too tightly, as the grain needs room to expand. Tie the legs together with kitchen twine and tuck the wing tips behind the back.
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8
Place the remaining freekeh in the bottom of a lightly greased baking dish or cast-iron skillet. Rest the chicken on top (or on a bed of carrots to act as a rack).
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9
Rub the exterior of the chicken with the remaining flavored butter, ensuring every inch is coated for a golden-brown finish.
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10
Roast in the center of the oven for 1 hour to 1 hour 15 minutes. Use a meat thermometer to check the thickest part of the thigh; it should reach 165°F (74°C).
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11
If the skin browns too quickly, tent the chicken loosely with aluminum foil halfway through the cooking process.
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12
Once cooked, remove from the oven and let the chicken rest for 15 minutes before carving. This allows the juices to redistribute, ensuring the meat stays moist.
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13
To serve, scoop the stuffing out into a platter, place the carved chicken on top, and garnish with fresh parsley and pomegranate arils.
💡 Chef's Tips
Always rinse freekeh thoroughly to remove any small stones or debris common in traditional processing. For extra crispy skin, leave the chicken uncovered in the fridge for 2 hours before starting the recipe to dry the skin out. If you have leftover stuffing that doesn't fit in the bird, cook it separately in a small covered dish with a splash of broth. Don't overcook the freekeh on the stovetop; it should still have a 'pop' to it before it goes into the chicken. Substitute pine nuts with slivered almonds or walnuts if preferred for a different nutty profile.
🍽️ Serving Suggestions
Serve with a side of cool Cucumber Yogurt Salad (Tzatziki or Khyar Bi Laban) to balance the warm spices. A crisp glass of dry white wine like a Sauvignon Blanc or a light Rosé pairs beautifully. Add a side of roasted root vegetables or a simple fattoush salad for a complete feast. Drizzle a little pomegranate molasses over the carved meat for an extra tangy-sweet kick.